Ingredients for Asparagus Sauce 2 Ways
- 1 pound fresh asparagus spears OR 1 (14.75 ounce) can asparagus spears
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups chicken or vegetable broth (for fresh asparagus) OR 2 cups chicken or vegetable broth (for canned asparagus)
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup water (for Method 1: Fresh Asparagus)
- 1/4 cup cooked baby shrimp (optional)
- 1/4 cup crispy bacon pieces (optional)
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How to Make Asparagus Sauce 2 Ways
- Snap off and discard the tough bottom inch of 1 pound of asparagus spears.
- Peel the asparagus stalks and cut into 2-inch pieces. Set aside.
- **Method 1: Fresh Asparagus**
- Cook asparagus in 1 cup of water until tender (about 10-12 minutes).
- Drain the asparagus, reserving the cooking liquid. Rinse with cold water and set aside.
- Heat 4 tablespoons (1/2 stick) of butter in a 2-quart saucepan over medium heat.
- Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly with a wooden spoon, for 5 minutes, or until the roux is nutty and fragrant (do not brown).
- Reduce heat to low. Gradually whisk in 1 1/2 cups of chicken or vegetable broth (combine reserved asparagus liquid with additional broth to reach 1 1/2 cups total) to create a smooth sauce.
- Add the cooked asparagus and simmer gently for 10 minutes.
- Puree the sauce using a blender, immersion blender, or food processor until smooth.
- Keep warm until ready to serve. Add a pinch of salt and pepper to taste if needed (omit if using reserved asparagus liquid).
- **Method 2: Canned Asparagus**
- Heat 4 tablespoons (1/2 stick) of butter in a 2-quart saucepan over medium heat.
- Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly with a wooden spoon, for 5 minutes, or until the roux is nutty and fragrant (do not brown).
- Reduce heat to low. Gradually whisk in 2 cups of chicken or vegetable broth to create a smooth sauce.
- Drain one (14.75 ounce) can of asparagus, reserving 1/4 cup of the liquid. Add asparagus to the sauce and simmer for 5 minutes.
- Puree the sauce using a blender, immersion blender, or food processor until smooth.
- Keep warm until ready to serve. Add salt and pepper to taste as needed.
- Optional: Stir in 1/4 cup cooked baby shrimp or crispy bacon pieces for added texture and flavor.
- Serve over cheese omelets, cheese grits, cheese soufflé, cheese quesadillas, baked potatoes, etc.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
12g
Carbs
1g
